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Oyster Recipes

Oyster Recipes

While most of us folks love our oysters naked, every once in a while it is nice to mix it up. We’ve pulled together some of our favorites from our chef community, friends, and family to bring you some of the best. Check back in – we’ll be updating these as much as possible!

Chef Jeremy Sewall's Champagne Mignonette

By: Chef Jeremy Sewall – Island Creek Oyster Bar/Row 34/Les Sablons


  • ½ cup sparkling rose
  • 2 shallots, minced
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon freshly ground pepper
  • 2 doz oysters, shucked


  1. In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters
    on a bed of ice and serve with the mignonette
  2. The mignonette can be refrigerated for up to 6 hours. Serve chilled.
  3. Want to check out more of Chef Sewall’s recipes? Check out his cookbook, The
    New England Kitchen

Want to check out more of Chef Jeremy Sewall's recipes? Check out The New England Kitchen here!

Chef Jeremy Sewall's Creamy Oyster Stew

By: Chef Jeremy Sewall – Island Creek Oyster Bar/Row 34/Les Sablons

Serves 4


  • 16 medium sized oysters
  • 2 tablespoons canola oil
  • 1 small bulb fennel, finely diced, trimmings reserved
  • 1 shallot diced
  • 1 garlic clove minced
  • ¼ cup white wine
  • 2 cups heavy cream
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 1 stalk celery, thinly sliced
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon fennel fronds
  • Kosher salt and freshly ground white pepper
  • 4 slices bread


  1. Shuck the oysters, reserving the meat and ½ cup of the oyster liquor or juice. Refrigerate until needed.
  2. In a medium saucepan, heat the oil over medium high heat and add the fennel trimmings, shallot, and garlic.
  3. Cook until they begin to color lightly, 3 to 4 minutes.
  4. Add the wine and bring to a boil. Lower the heat and let simmer for 3 minutes, add the cream and bay leaf and continue to simmer until the cream is reduced by almost half, about 18 minutes.
  5. Remove from the heat and strain through a fine-mesh sieve, discarding the solids.
  6. When the cream is nearly reduced, melt the butter in a large saucepan over medium heat. Add the diced fennel and the celery and cook until they become translucent, about 6 minutes.
  7. Add the strained cream sauce and bring to a boil. Stir in the lemon juice and zest. Add the oysters and oyster liquor and bring the stew just to a simmer.
  8. Remove from the heat and stir in the fennel fronds. Let sit for 30 seconds. Season with salt and white pepper.
  9. Toast the bread and place one slice in each of the small shallow serving bowls. Spoon the oyster stew over the bread and serve.

Want to check out more of Chef Jeremy Sewall's recipes? Check out The New England Kitchen here!

Chef Maylin Chavez's Fennel and Leek

By: Executive Chef/Owner Maylin Chavez - Olympia Oyster Bar

Makes 3 dozen baked oysters

Fennel & Leek Mixture:

  • 2 tablespoons smoked goat butter
  • 2 tablespoons extra virgin olive oil
  • 4 each garlic cloves, minced
  • 3 leeks sliced thin
  • 3 fennel bulbs shaved on the mandolin
  • 1 tsp chili flakes

Nut Crumble:

  • 8 oz of rough torn Levain or French baguette style bread for bread crumbs
  • 4 oz of shelled nuts


  • 1 tablespoon of toasted fennel seeds (toast in oven for 2 minutes)


  • 1 bunch of parsley
  • Lemon zest of 1 lemon
  • 1 tsp of chiil flake
  • 1 tsp of sea salt

Method for Gremolata:

  1. Combine all ingredients together.

Method for Fennel and Leek

  1. Heat a medium pan. Drizzle olive oil over fennel and leek and garlic, add chili flake once fennel and leek are cooking down, add lemon juice, smoke goat butter and continue to cook on low heat for about 3 minutes, season.
  2. Nut Crumble: Toast day old bread and process in a process not too much to not make it mushy. Toast nuts and do the same. Combine bread and nut and a pinch of sea salt.
  3. To bake: Pre-heat oven to 350 degrees. Take a sheet pan and add small piles of salt – enough to balance the oysters on. Top each oyster with tablespoon of fennel & Leek Mixture and crumble. Bake for 4 minutes. Garnish a few toasted fennel seeds, a pinch of lemon juice, pinch of gremolata, and one fennel frond plate.
Hale Family Oyster Stuffing Recipe

By: Jane Hale - Dana Hale's (Director of Restaurant Sales) Mom

Recipe for a 18-20 lb. turkey

Stuffing Ingredients:

  • one pint oysters drained - about 75 oysters (save juice)
  • 3 quarter cup diced celery
  • half cup chopped onion
  • half a pound butter
  • one large package of dried prepared stuffing (jane likes pepperidge farm)

Manhattan Ingredients:

  • Crown Royal
  • Lemon twist
  • Sweet Vermouth
  • Bitters


  1. Make Manhattan (Up with a twist)
  2. Melt butter add celery and onion simmer until onion is transparent
  3. remove from heat
  4. Sip of Manhattan
  5. Mince oysters
  6. combine celery onion and oysters with 2 cups of water with dry stuffing and some oyster liquid in place of some of the water
  7. Sip of Manhattan
  8. toss gently and stuff it in!
  9. Put the bird in the oven, sip Manhattan
Chef Jeremy Sewall's Oysters Gregory

By: Chef Jeremy Sewall – Island Creek Oyster Bar/Row 34/Les Sablons

Makes 12 oysters


  • 12 large oysters
  • 1 small leek, white part only, split lengthwise and washed
  • 2 tablespoons canola oil
  • ½ cup diced uncooked slab bacon
  • 1 tablespoon paprika
  • 2 garlic cloves, minced
  • ½ cup panko bread crumbs
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 to 2 cups kosher salt for baking, plus more to taste
  • Freshly ground white pepper


  1. Shuck the oysters, saving the bottom shell and meat separately. Clean out the shells and set aside. Refrigerate the oyster meat in a bowl, covered with plastic wrap, until ready to use.
  2. Preheat a grill pan or sauté pan over medium-high heat. Brush the leak with a little bit of the oil and place both halves on the hot grill pan or sauté pan, flat side down. Grill for 1 minute, then roll it onto its side; repeat twice to grill all sides. The leek should not be fully cooked but have a little color. Let cool slightly; slice into thin half circles
  3. In a sauté pan, heat the remaining oil over medium heat, add the bacon, and cook until it begins to brown, 4 to 5 minutes.
  4. Drain off all but 2 tablespoons of the fat and add the paprika, leeks, and garlic.
  5. Cook for 2 minutes over medium heat, stirring frequently, careful not to let the mixture burn. Remove from the heat and fold in the bread crumbs, tarragon, lemon zest, and lemon juice; season with salt and white pepper.
  6. Preheat the oven to 400 degrees.
  7. Mix a little water into 1 to 2 cups salt to make a paste. Mound the paste into a long flat pedestal on a baking sheet. Place the cleaned oyster shells on top of the mound. Place an oyster in each shell and spoon the leek mixture over the oyster meat so that it is completely covered. Bake the oysters for 8 minutes, then turn on the broiler and cook for 2 more minutes.
  8. To serve, create small mounds of salt paste on a large serving platter and place the baked oysters on top of each mound.

Want to check out more of Chef Jeremy Sewall's recipes? Check out The New England Kitchen here!

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